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Rhubarb Pie

Only 19 more days until I go on my trip to Minneapolis with my friend, Steph. We are both big fans of the CW show, Supernatural and we are going to the very first Supernatural convention in Minnesota. I am very excited. I haven’t been on a trip in a very long time and Steph and I always have a good time no matter what we do.

The problem with going on trips is that they are expensive so I am saving every penny I can between now and the convention. This means eating at home or at a home made meal and not spend a penny more than I have to until I leave for my trip. This doesn’t mean that I have to eat nothing but ramen noodles for the next three weeks. One of the great things about being able to cook is that I can eat and eat well, even when I am strictly budgeting my money.

I can even afford to have dessert. Rhubarb is my second favorite fruit. I use it in the spring and summer when I can’t get fresh cranberries. The apartments on either side of mine have huge patches of rhubarb that no one ever uses so I got permission to use them and boy have I been using them. This pie is sweet and tangy and everything rhubarb pie is meant to be. So don’t worry, Dean. Whenever you and Sam are hunting in North Dakota there will always be pie for you.

Rhubarb Pie

Ingredients
2 cups fresh or frozen rhubarb, thawed
2 cups boiling water
¾ cup sugar
1 ½ TBS all-purpose flour
½ tsp quick cooking Tapioca
3 TBS lightly beaten egg
1 tsp cold waterPastry dough for 5 inch double crust
1 ½ tsp butter
Place the rhubarb in a colander; pour the boiling water over the rhubarb and allow to drain. In a large bowl, mix the sugar, flour and tapioca. Add the drained rhubarb and toss to coat. Let stand 15 minutes. In a small bowl, whisk together the egg and cold water. Stir into the rhubarb mixture. Preheat oven to 400 degrees. On a lightly floured surface, roll one half of the dough into a 1/8 inch thick circle; transfer to a 5” deep pie plate. Trim even with the rim. Add filling; roll the remaining dough into 1/8 inch thick circle, slightly larger then the pie plate. Place over filling and trim, seal and flute the edges. Cut slits in the top and bake 15 minutes. Reduce oven setting to 350 degrees. Bake 40-50 minutes longer until crust is golden brown and filling is bubbly. Cool on a wire rack.